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Pomegranate Poached Pears

This elegant dessert has a beautiful deeply flavored garnet colored sauce. It is an ideal ending to a heavy meal.

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Pomegranate Poached Pears

4 Bosc pears

1 1/2 cups unsweetened pomegranate juice

1 cup port

3/4 cup sugar

1/4 cup sliced almonds for garnish

  1. Peel the pears and slice off the bottom 1/4-inch to make a flat surface. Work from the bottom of the pear and, use a melon-baller to scoop out the core. Leave the stem attached.
  2. Combine the pomegranate juice, port and sugar in a saucepan just large enough to hold the pears on their sides in a single layer. Bring the liquid to a boil just long enough to dissolve the sugar; add the pears, allowing them to lie on their sides. Add enough water to completely submerge the pears when they are lying on their sides (about 1 cup). Place a pot lid smaller than the pot you are using over the pears to keep them submerged in the liquid. Bring to a boil; immediately reduce the heat and simmer 30 minutes, or until the pears are lightly colored and tender when pricked with a fork. Leave the pears in the liquid (refrigerate when cooled) over night.
  3. Remove the pears, which will now be more deeply colored. Boil down the liquid until reduced to approximately 1 cup; about 15 minutes.
  4. Serve the pears with the sauce poured over and puddled beneath them; garnish with almonds if desired.

Makes 4 servings

340 calories, 1 g protein, 82 g carbohydrates, 6 g fiber, 0 g fat, 0 g sat fat, 15 mg sodium

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I make my living writing, teaching and speaking about food and travel. In the name of work, I (have to!) eat a lot, meet interesting people (many of whom, like me, are passionate about their work) and travel near and far to see where and how food is made, grown or raised. I am saved from a life of extreme obesity by the fact that I truly love to exercise, but I am always one forkful away from not being able to button my jeans. Mine is a sweet and savory life.

I share it with my husband and co-author, David Bonom. Check out our new book, Hero Dinners: Complete One-Pan Meals That Save the Day

To learn more about me, click here →

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  • Want to see a cool trick for poaching eggs? Check out this video we did for Anolon. The trick comes at :22!

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